Toss fresh pasta with a rich, velvety sauce made with cream, butter and parmesan cheese for the comforting dinner of your dreams.
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Fettuccine Alfredo
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 20 min
Active: 20 min
Yield: 6 to 8 servings
Ingredients
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
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Giada De Laurentiis’ Fettuccine Alfredo | Everyday Italian | Food Network